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Kali Masoor Pulao Recipe
Kali Masoor Pulao is tasty and nutritious.Image credit: IStock
Kali Masoor Pulao is packed with taste and nutrition, making it an excellent meal option when you crave something wholesome.
- Total Cook Time1 hr 10 mins
- Prep Time 45 mins
- Cook Time 25 mins
- Recipe Servings3
- Easy
Ingredients of Kali Masoor Pulao
- 2 Cups Kali masoor dal (black lentils)
- 2 cups Basmati Rice
- 1 tsp Cumin Seeds
- 1 large Onion, sliced
- 2 medium Tomatoes, chopped
- 2 tbsp Ginger Garlic paste
- 2 nos Green Chillies, chopped
- 1 tsp Turmeric
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 nos Cinnamon
- 4 nos Cardamom pods
- 1 nos Bay Leaf
- 4 nos Cloves
- to taste Salt
- Ghee
- Coriander Leaves
How to Make Kali Masoor Pulao
HideShow Media1.
Rinse and soak the kali masoor dal overnight or for at least 8 hours so that it becomes a bit tender. Drain the water before cooking. Rinse and soak basmati rice for at least 30 minutes. Set it aside.
2.
In a large pan bring water to boil. Add the soaked rice along with some salt and cook it until half done. Set it aside.
3.
Take a pressure cooker and heat some ghee over medium heat. Add cinnamon sticks, cloves, cumin seeds, green chillies, green cardamom pods, and bay leaves. To this add sliced onions and ginger garlic paste. Cook until the onions are translucent and the ginger garlic paste loses its rawness.
4.
Now add chopped tomatoes along with ground spices – turmeric powder, red chilli powder, garam masala, coriander powder and salt – and cook until they are mushy and tender.
5.
Once cooked, add the soaked kali masoor dal to the pressure cooker and mix well so that all the ingredients are combined well.
6.
Then gently add the half-cooked rice to the pan. Make sure not to break the rice grains while mixing the contents of the cooker. Then add 2 cups of water and salt (if needed). Cover the lid of the pressure cooker and cook the rice for at least three whistles.
7.
Once cooked, let the pressure release from the cooker’s lid. Gently mix the ingredients in the cooker. Garnish with coriander leaves and it’s done!